Choose a high-quality bone-in spiral ham that is fully cooked and labeled as smoked.

Preheat your oven to 325°F and place the oven rack in the lower third of your oven.

Unwrap the ham and remove any netting and plastic cap over the bone. Place the ham flat-side down in a roasting pan.

In a small bowl, melt 2 tablespoons of butter. Stir in 1 tablespoon of dijon mustard and 1/3 cup of honey until syrupy.

Massage the honey glaze all over the ham, working it into the spiral cuts.

Pour about 1 cup of water into the bottom of the roasting pan and cover the ham with foil.

Bake at 325°F for about 2 hours and 20 minutes or about 20 minutes per pound, until the internal temperature reaches 140°F.

After baking, let the ham cool outside the oven for 15-20 minutes with the foil on.

Mix 1.5 cups of granulated sugar with the spices (nutmeg, cloves, cinnamon, paprika, ginger, allspice) to make a dry rub.

Pour half of the sugar mixture into a rimmed baking sheet and set the other half aside.

Uncover the ham, brush any pan juices onto it if the edges are dry, then roll the ham in the sugar mixture until coated.

Using a kitchen torch, hold the flame about an inch away to melt the sugar coating until shiny and crackly.

For the serving glaze, combine the remaining sugar mixture with the drippings or water in a saucepan, stir and boil for 2-5 minutes to thicken.

Serve the ham immediately or keep warm in the oven at 170°F covered with foil.